If you grew up loving those frosted raspberry toaster pastries, these Raspberry Pop Tart Cookies are about to become your newest obsession. They have everything you love about the nostalgic breakfast treat, buttery vanilla dough, a gooey raspberry filling, sweet vanilla glaze, and colorful sprinkles, but all wrapped up in a thick, bakery-style cookie. They’re soft, chewy, slightly tart from the raspberry preserves, and honestly taste like a homemade version of your favorite Pop-Tart… only better.
These cookies are playful, nostalgic, and absolutely gorgeous once glazed and decorated. They’re perfect for birthdays, baby showers, Valentine’s Day, brunches, or just because you’re craving something fun and sweet. The raspberry filling pairs perfectly with the soft sugar cookie base and gives these cookies that classic pop tart flavor everyone recognizes instantly.
WHY YOU’LL LOVE THESE COOKIES
- Soft & Chewy: The cookies bake up thick, buttery, and incredibly soft.
- Nostalgic Flavor: They taste just like a frosted raspberry toaster pastry in cookie form.
- Beautiful Bakery-Style Cookies: The glaze and sprinkles make them look extra fun and festive.
- Easy to Customize: Swap the raspberry preserves for strawberry, blueberry, cherry, or even Nutella.
- Perfect for Any Occasion: Great for parties, gifting, or adding something unique to your cookie lineup.
These cookies are inspired by my Viral Soft Frosted Sugar Cookie Recipe, so you already know they’ll be soft, flavorful, and completely irresistible.
RECIPE TIPS
Use Thick Raspberry Preserves A thicker preserve works best here so the filling stays inside the cookie while baking. If your jam seems thin, mixing it with a little corn starch helps thicken it perfectly.
Chill the Dough if Needed If your kitchen is warm or the dough feels sticky after mixing, pop it in the refrigerator for 10-15 minutes before filling the cookies.
Cookie scoop I always use a cookie scoop when baking cookies so they end p identical! For this recipe I use a large 3 tablespoon scoop since we are stuffing them. It’s the largest one in this set!
Don’t Over bake These cookies will stay fairly light in color even when done baking. Pull them from the oven once the edges are just set and the bottoms are lightly golden.
Decorating Classic rainbow sanding sugar gives these cookies that true “Pop-Tart” look, but you can also use nonpareils, coarse sugar, or festive sprinkles depending on the occasion.
STORAGE TIPS
Store these cookies in an airtight container at room temperature for up to 3 days to keep them soft and chewy. If your kitchen runs warm or you’d like them to last a little longer, you can refrigerate them for up to 5 days, just let them come to room temperature before serving for the best texture. You can also freeze the unglazed cookies for up to 2 months. Once thawed, simply glaze and decorate before serving for the freshest flavor and appearance.
Perfectly Round Cookies Every Time!
These cookies will spread a little, so here’s my favorite trick for perfectly round bakery-style cookies. As soon as the cookies come out of the oven, place a large round cookie cutter or bowl that’s slightly bigger than the cookie over top. Gently swirl it around the cookie for 3-5 seconds. This helps shape the edges into perfect circles while the cookies are still warm. It’s the easiest trick for making your cookies look extra pretty and uniform!
If you make these Raspberry Pop Tart Cookies, don’t forget to tag me on Instagram at @mymessykitchennn so I can see your creations! For more Pop Tart Cookie flavors, click here!
Raspberry Pop Tart Cookies
Ingredients
For the cookies:
- 1 cup salted butter room temperature, you can use unsalted butter as well
- 1 cup granulated sugar
- 2 tsp vanilla extract
- ½ tsp almond extract
- 2 eggs room temperature
- 2 tbsp whole milk room temperature
- 3 cups all-purpose flour
- 1 tbsp corn starch
- 2 tsp baking powder
- ½ tsp kosher salt
For the jam:
- 1 cup raspberry cane & pastry filling I used he solo brand but you can also use 1 cup of seedless raspberry preserves mixed with 2 tbsp corn starch!
For the icing:
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
- 2-4 tbsp heavy cream or whole milk room temperature
- red sanding sugar
Instructions
For the cookies:
- In the bowl of a stand mixer, cream the butter and granulated sugar for 3 minutes, or until light and fluffy. Add in the vanilla, almond extract, eggs and milk. Mix on low until just incorporated.
- While the mixer is on low, slowly add in the flour, corn starch, baking powder and salt and mix until everything is just incorporated. Do not over mix.
- Line a cookie sheet with parchment paper and use a large cookie scoop (about 3 tablespoons of dough per cookie) to make dough balls. If the dough feels too soft to work work, refrigerate for 10 minutes before filling.
For assembly:
- Preheat the oven to 350° and line a cookie sheet with parchment paper. Flatten each cookie dough ball into your hand and scoop about 1 teaspoon of the jam into the center of the dough. Fold the dough over the jam and seal. Roll to make round and place on the cookie sheet. These cookies will spread so space only 3-4 per cookie sheet, about 2 inches apart. Bake for 12-14 minutes or until the edges are set and starting to lightly brown. These cookies stay pretty light so don't wait for them to be golden brown or they will overcook.
- Remove from the oven and place a larger bowl or cookie cutter over the cookie and gently scoot it around to reshape the cookie to be a circle. Allow to cool on the cookie sheet for 5 minutes before transferring to a cookie rack to cool completely.
For the icing:
- Once the cookies have cooled make the icing. In a medium bowl whisk together the powdered sugar, milk and vanilla extract. Add more milk, 1 tablespoon at a time to reach desired consistency. Spread the icing on top and top with sanding sugar sprinkles. Serve & enjoy!